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Braised Veal Shanks (Ossobuco)
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(Recipe ID: 575)
Preparation time: 1 hours; Cook time: 3 hours
Source: Chef Joseph Lowery
In Italian Ossobuco means "bone with a hole in it," which is in reference to the veal shanks used to make the recipe. This is a slow simmered dish with aromatic vegetables and seasonings. It is traditionally served with risotto. It is also really, really delicious!
- 1 cup Chopped yellow onion, celery, and carrot
- 1/4 cup Butter
- 1 teaspoon Garlic, minced and mashed
- 2 strips Lemon peel and orange peel each
- 1/2 cup Olive oil *
- 8 sections Meaty veal shank about two inches thick
- 1 cup All-purpose flour
- 1 cup Dry white wine
- 2 cups Meat stock
- 1 1/2 cups Chopped canned tomatoes including juice
- Pinch of thyme *
- 2 Bay leaves *
- 1 tablespoon Basil
- A few sprigs of parsley
- Salt and pepper to taste *
- Pre-heat oven to 350 degrees.
- Heat butter in a large skillet and cook onions, carrots and celery over a medium heat about 10 minutes.
- Add garlic, lemon, and orange peel and cook another couple of minutes.
- Remove from heat and pour vegetable mixture into a casserole pan large enough to hold all the ossobucco ingredients.
- Heat the olive oil in the skillet used for the vegetables.
- Dredge the meat pieces in the flour and brown the veal pieces on all the sides.
- Stand the pieces of veal side by side on top of the vegetables in the casserole pan.
- Pour off most off the oil in the skillet, add the white wine and deglaze the skillet.
- Stir well and pour the liquid over the meat.
- In the same skillet, heat the stock to a boil and add the rest of the ingredients in the casserole.
- Add the tomatoes, herbs and seasonings.
- Bring casserole to a boil on top of the stove, cover tightly and place in the lower shelf of the oven.
- Cook for at least 2 hours at 350 degrees, turning and basting the meat every half hour or so.
- Remove the veal pieces to a warm platter and place the casserole on top of the stove.
- Boil the sauce until it is thick and creamy.
- Pour sauce on meat and serve with Risotto.